Podcast appearances and mentions of jasper hill farm

In 1998, brothers Mateo and Andy Kehler bought a piece of land in the Northeast Kingdom town of Greensboro that would become home to Jasper Hill Farm. Within a few years, the brothers were producing award-winning cheeses and had created an iconic Vermont brand. Among the numerous accolades received by Jasper Hill are Best American Cheese from the World Cheese Awards, gold medals from the International Cheese Awards and Best of Show from the American Cheese Society.Today, Jasper Hill, the largest employer in Greensboro with 85 employees, is confronting headwinds. Its lucrative Canadian markets have completely dried up. Canadians are boycotting American-made products in response to President Trump's tariffs and his threats to make Canada the 51st state. And Vermont's housing crisis is making it extremely difficult for Jasper Hill's employees to live and for the company to grow.The local housing crunch is so severe that Jasper Hill has bought 11 properties and is subsidizing rent so its employees can afford to live."The folks that are living in our houses can't find anywhere to live. There's nothing to buy and there's nothing to rent,” said Kehler.But despite the town's dire need for moderately priced housing, Greensboro residents recently voted down a plan to redevelop its derelict and underused town hall into affordable housing. As VTDigger has reported, the plan was for the nonprofit Northeast Kingdom housing agency RuralEdge to invest $10 million in rehabilitating the town hall and create up to 20 units of affordable housing.Greensboro, with about 800 year-round residents, is one of the wealthiest communities in Vermont. It has the highest rate of second home ownership in the state. In 2019, Greensboro's town plan and a housing needs assessment detailed Greensboro's “great need” for moderately-priced housing.Jasper Hill Farm co-founder Mateo Kehler described his neighbors' rejection of the affordable housing plan as “soul crushing.”I visited Jasper Hill Farm to talk with Kehler about cheese and the challenges confronting his renowned business. When I arrived, he was outside in large rubber boots washing out a milk truck. Kehler invited me inside for a walk around the creamery. We were soon standing among gleaming stainless steel pipes and large copper tanks. The air was thick with the distinctive sweet and sour smell of fermenting cheese.Kehler described what has happened to his Canadian sales. “We were expecting to sell nearly $1 million worth of cheese to Canada and Montreal, which is our closest metropolitan market and is the best cheese market in North America.”“It went from going gangbusters to a zippo in just a few—the span of a month,” he said.“I don't think you can overstate the consequences for small businesses on the border here,” he said of the shutdown of Canadian business. “It's been a disaster.”Kehler said that he has received some blowback as a result of his vocal advocacy for affordable housing. “Everybody loves Jasper Hill until we start talking about housing. And everybody wants housing in theory, but almost nobody here wants housing in practice.”“Families with children … are the way that communities replicate themselves,” said Kehler, “and Greensboro has lost its capacity to replicate itself.” He said that Greensboro has erected a metaphorical gate that keeps out young people.Jasper Hill Farm is “going to be fine, but … Greensboro is not going to be fine,” he continued. The housing crisis “is not existential for us but it probably is existential for the nursing home, and it is absolutely existential for the school, and it's going to be a huge problem for the town when there's nobody to volunteer for the fire department” and other town organizations.Kehler is now advocating for affordable housing on a statewide level. He said that Vermont needs a new model of multi-unit housing.“The days of single family homes spread out and in the middle of nowhere on the back end of dirt roads is basically over,” he asserted.

As the scent of a perfectly aged cheese can transport you to the lush pastures of Vermont, our conversation with Sam Rheaume of Jasper Hill Farm will take you on a journey through the farms inner workings. The Kehler brothers' vision of preserving the rural economy through world-class cheese-making is not just a story of passion, but also one of revival and innovation. We uncover the alchemy of grass-fed milk as it transforms into the likes of Whitney, Alpha Tolman,  Harbison, Cabot Clothbound Cheddar and the unforgettable Bayley Hazen Blue. The artistry behind these cheeses is a dance of tradition and modernism, with each wheel meticulously nurtured to perfection. Join us as we celebrate the unsung heroes of the cheese world—the mongers, the makers, and the artisans—and explore how their work enhances our dining tables and stimulate our taste buds. Be sure to indulge in the full experience by visiting Jasper Hill Farm's online haunts, where the dialogue about these artisanal delights continues well beyond our chat.Thank you Sam!, the Kehler brothers and Jasper Hill Farm family!, https://www.jasperhillfarm.com/Thank you to our sponsor:https://betterhelp.com/chefmasseyThank you to our listeners!! Contact & More Info:https:/www.chefmassey.com https://www.instagram.com/chef_massey/Other Sponsors & Discount Programs:https://www.chefmassey.com/services-9Studio Recording & Editing Support:Intro/Outro Creatorhttps://www.jacksonwhalan.com/Podcast Disclaimer:We are not responsible for any losses, damages, or liabilities that may arise from the use of this podcast. This podcast is not intended to replace professional medical advice. The views expressed in this podcast may not be those of the host, guest or the management. All right reserved under Chef Sense Podcast and Chef Massey, LLC.

#3. Mateo Kehler, CEO and co-founder of Jasper Hill Farm, a world-renowned cheese maker, discusses meaningful work and combating the commoditization of cheese making by reinvesting capital into rural communities.This conversation with Mateo is both inspiring and educational. Jasper Hill Farm is a shining example of how a deep vision and a commitment to meaningful work can create a lasting legacy. And his story is a reminder that success is not just about making great cheese or running a profitable business. It is about creating something that gives back to the local community.Where to find Mateo Kehler:LinkedInInstagramWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(2:47) Finding meaningful work with Jasper Hill(7:02) Financing a cheese facility(8:54) Jasper Hill's dedication to quality(14:16) Cabot creamery partnership(22:30) Cheese is a form of capital(23:08) Supporting local dairy farms(29:14) Reversing the flow of capital(31:04) How Mateo reiterates Jasper Hill's mission(33:57) Doubling down on quality during the pandemic(36:54) Why diversity is always good with cheese(39:43) Experimenting with microbiology(42:38) Does the quest for quality ever end?(46:08) Jasper Hill wash collaborations with chefs(50:28) Mateo's biggest influence in life

Some people know cheese and some people really know cheese. On today's episode we catch up with Alex Armstrong, Sensory Evaluator and Educator at Jasper Hill Farm. He is on the program today to help us understand what it means to be a sensory evaluator and how it can be useful for cheesemaking and sales.Heritage Radio Network is a listener supported nonprofit podcast network. Support Cutting the Curd by becoming a member!Cutting the Curd is Powered by Simplecast.

In this week's episode, Lewis remembers his friend Bruce MacVittie, an accomplished stage and screen actor, who passed away earlier this month. Then he reflects on filming his latest special on Long Island last week, covers more news of the week, and recounts his latest visit to see his mom. The live rants come from the Warner Theater in Washington DC on May 6, 2020. Reminder: we now have a prize for the best rant submission of the week: a subscription for cheeses from Jasper Hill Farm in Vermont (https://www.youtube.com/JasperHillFarm). Submit rants to Lewis https://www.lewisblack.com/live Want to see Lewis live? Tickets are available here: https://www.lewisblack.com/tickets Check out Lewis' Grammy-nominated special, Thanks For Risking Your Life https://tlbrecords.lnk.to/LewisWE Subscribe to Lewis Black's Rantcast Apple – https://bit.ly/rantcast Spotify – https://spoti.fi/3oNaPFh Google – https://bit.ly/37Zb35u Amazon – https://amzn.to/37bg8Za Follow Lewis Website – http://www.lewisblack.com Instagram – http://www.instagram.com/thelewisblack Twitter – https://twitter.com/thelewisblack Facebook – https://www.facebook.com/thelewisblack Youtube - https://www.youtube.com/OfficialLewisBlack New episodes arrive every Wednesday via The Laugh Button For advertising opportunities email: advertise@thelaughbutton.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this week's episode, Lewis delves into the history of May Day and why in the US we moved the celebration of labor to the end of the summer. Honoring the working class at the same time as the rest of the world was too communal an experience for our nation of rugged individualists, and it was stained by links with socialists and anarchists and by fears of association with the 1886 Haymarket Riots. President Grover Cleveland thus proposed having the celebration for those who labor in September and it became a federal holiday in 1894. Now, more than a century later, we join together the first Monday each September to pay lip-service to the hard-working laborers who keep our economy and society functioning, while also somehow highlighting the importance of management and owners. Lewis also offers a modest proposal for relocating refugees and migrants, explores the vague return to normalcy that was the 2022 NFL draft, and offers this athletics-related opinion: Wizards is the worst name in sports. Also, if there's a manliness crisis in America, Madison Cawthorne is clearly not the person to offer solutions. The live rants come from Chicago and Detroit, two towns where the citizens don't agree on much, especially regarding Lions, Tigers, Bears, or Cubs (or Pistons, Bulls, White Sox, Blackhawks, or Red Wings), but definitely agree that the potholes need to be fixed! The big news on the rant front is that we now have a prize for the best rant submission of the week: a subscription for cheeses from Jasper Hill Farm in Vermont. Submit rants to Lewis https://www.lewisblack.com/live Want to see Lewis live? Tickets are available here: https://www.lewisblack.com/tickets Check out Lewis' Grammy-nominated special, Thanks For Risking Your Life https://tlbrecords.lnk.to/LewisWE Subscribe to Lewis Black's Rantcast Apple – https://bit.ly/rantcast Spotify – https://spoti.fi/3oNaPFh Google – https://bit.ly/37Zb35u Amazon – https://amzn.to/37bg8Za Follow Lewis Website – http://www.lewisblack.com Instagram – http://www.instagram.com/thelewisblack Twitter – https://twitter.com/thelewisblack Facebook – https://www.facebook.com/thelewisblack Youtube - https://www.youtube.com/OfficialLewisBlack New episodes arrive every Wednesday via The Laugh Button For advertising opportunities email: advertise@thelaughbutton.com Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week I welcome back my friend Trish for a reunion episode, because we literally just got home from a super fun event in the Northeast Kingdom with a bunch of bad ass women and we can't shut up about it already...We spent the weekend at the Vertical event, organized and hosted by Heidi Myers of Rasputitsa and Mary Zider and Ande Smith of Colavita, which on the face of it, was about gravel and mountain bike riding and fly fishing. But as you'll hear, there was SO much more going on, and we left with a whole lot more than sore legs and tushies.If Trish and I have done our job right, you will end this episode on the edge of your seat wondering how you can get in on all of the Vertical fun the next time, so you'd better start following @rasputitsagravel on Instagram, and keep up with all the good stuff on the Rasputitsa Gravel website.So many AMAZING sponsors and supporting brands helped to make the Vertical event amazing - it takes a village, people! Huge gratitude to Colavita, Dirt Church Brewing, Barr Hill Gin, Stowe Cider, Topo Chico, Orvis, BlueSky MTB, Kingdom Trails, Jasper Hill Farm, Northwoods Stewardship Center, Rishi Tea, Indigo Sole, Caroline's Dream, Pete and Gerry's, live music from Rutabaga Collective, and amazing local food options For The Love of Food and Auntie DeeDee's.Last but not least, if you haven't yet listened to my episodes with all of the amazing women who were directly involved in this weekend, you really should get on that RIGHT THIS SECOND!:Heidi Myers of Rasputitsa fameCori Brago Jenn MinerySabra DavisonGrab a friend, get out there, and start getting a little wild!

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about their underground, cheese-aging facility.

In partnership with Peter's Yard petersyard.com - Jenny Linford, cheese expert, investigates the wonderful world of cheese in America, joined by Jason Hinds of Neal's Yard Dairy, Kate Arding of Talbott & Arding, Emilio Mignucci of Di Bruno Brothers, Mateo Kehler of Jasper Hill Farm. Learn more about your ad choices. Visit megaphone.fm/adchoices

The 9th episode of “Ideas for the Future of Vermont” focuses on “protecting Vermont’s lands and waters and advancing the economy of the working landscape”. The panel guests are: Andy Kehler, president of Jasper Hill Farm, in Greensboro; Charlie Hancock, […] The post Ideas For The Future Of Vermont – Protect Vermont’s Environment and Advance Economies of the Working Landscape – Podcast 05.20.21 appeared first on GNAT.

The New Rules of Cheese: A Freewheeling and Informative GuideBy Anne Saxelby Intro: Welcome to the number one cookbook podcast, Cookery by the Book with Suzy Chase. She's just a home cook in New York city sitting at her dining room table talking to cookbook authors.Anne Saxelby: So my name is Anne Saxelby of Saxelby Cheesemongers and I just wrote a book called The New Rules of Cheese, A Freewheeling and Informative Guide that was published by Ten Speed Press.Suzy Chase: Saxelby Cheesemongers is New York City's first all American cheese shop. Daniel Boulud called you the most sophisticated boutique fromagerie or cheesemonger in the United States. Tell me about the American artisan cheese revolution.Anne Saxelby: So the American artisan cheese revolution really started in the seventies with a bunch of really talented enterprising women making goat cheese. There was Laura Chenel in California, Mary Keen, also in California of Cypress Grove Laney Fondiller and Allison Hooper in Vermont and Judy Schad of Capriole Dairy in Indiana. And if I forgot anybody, I'm so sorry, but there were these group of goat ladies, basically, as they would affectionately call themselves and they started making fresh goat cheese which at the time was a very new and novel and probably bizarre thing for people to see in the grocery store and on menus at restaurants, but it was kind of the back to the land movement and also just synchronized nicely with some different things that were going on with fine dining in America. There were some French chefs kind of up and coming and not finding the ingredients that they needed for certain dishes and fresh chevre certainly fit right into that role. So these women started kind of creating these boutique small-scale creameries and really kind of ushered in the whole artisan cheese revolution. Following them in the eighties and nineties, there was a whole wave of different small-scale producers, mostly centered in Vermont and California, a little bit scattered throughout the Midwest, but it seems like the East and West coast were really kind of the first seed beds I would say of the artisan cheese revolution and it's just kind of continued to grow kind of like a mushroom and like an inexplicable, but like awesome way where now there are thousands of different artists and cheese makers across the country in every state making really amazing cow, goat, sheep, even sometimes water buffalo cheeses. And so any kind of Italian mozzarella that's the real deal is made from water buffalo milk, but there, there was a herd of water buffalo in Vermont, and I know that there is still one or two herds of dairy water buffalo in the United States. I think there's one in New Jersey now actually it's called Riverine Ranch and water buffalo milk is just awesome. I think it's very rich and fatty and great makes really flavorful cheese, but I've heard that the water buffalo are a little bit trickier to raise, especially in the colder climates where, where we live. I think they like the warmer environment a little bit betterSuzy Chase: I thought you were going to say well they're all over Paducah or something.Anne Saxelby: I wish.Suzy Chase: So I'd love to hear about your relationship with cheesemakers.Anne Saxelby: I feel like that combined with my love of eating this delicious stuff are the two biggest reasons why I'm in this business. I went to art school in New York City. I went to NYU and studied painting and drawing as an undergrad and when I graduated, I kind of wasn't feeling the art world in a big way. I felt like there was a little bit too much pretense, you know, it was like a highfalutin kind of exclusive club, you know? And I was like, ah, I don't know if I really belong here, but I had no job prospects and so I asked Cato Corner Farm at the green market if I could come and have an internship with them and they were like, yeah, but not until the fall. I had to kind of wait for a little bit to have that opportunity but once I got there, I was just like oh my gosh, I fell in love with not only the cheese making process, but the cheese makers, you know, Mark and Liz who owned Cato Corner. Mark was a former English teacher. Liz was a former social worker and they just wanted to find a way to make a living, having a small farm and making artisan product and cheese was a way for them to do that. And I feel like most of the cheesemakers that we work with have similar stories. She's making this kind of the second career one that was just born out of like a love for art, for food, for community, for sustainable agriculture so I feel like the people to me are just as interesting as the cheeses they make. Having those relationships, those close relationships with our producers is a big motivating part of what makes having Saxelby Cheesemongers so fun.Suzy Chase: At Cato Corner, you wrote in the book, that's where you realize that cheese making was a lot like art.Anne Saxelby: Yes, cheese making is a lot like making art, except it's not quite as, I guess neither one is quite as romantic as people kind of imagine cause if you're really doing something day in and day out every day, you know, it's really hard work but for me, the thing about cheesemaking was that starting with a blank canvas and winding up with a painting or starting with raw milk and ending up with a wheel of cheese was a very similar process. You had to have a good technique and be consistent and apply all of your skills only with cheese. There was no room for BS, which was the thing that kind of bothered me about the art world, because I feel like a lot of contemporary art, you can look at it and you're like, huh, I don't know it looks like a banana duct tape to a wall to me. I don't know if that's really, that's really art or not.Suzy Chase: Or it's like I could have done that.Anne Saxelby: Yeah, exactly.Anne Saxelby: You know, and I was like, is it brilliant Or are you just pulling the wool over on us, but with cheese that doesn't happen. You know, if you don't follow all the steps, if you don't apply this real rigor, that's both science and art you're not going to end up with something delicious. And so there was something about that kind of authenticity of cheesemaking that really spoke to me. I was like, okay, here's this edible art form and it makes people happy so it's just kind of a, win-win win.Suzy Chase: Murray's, Citarella and Whole Foods has enormous cheese cases from cheese from around the world. But I love that you're focused on building a small case featuring American cheese. Can you talk a little bit about that?Anne Saxelby: Sure. So before I opened my shop, I actually went to Europe for a little while to learn more about cheesemaking and wine making. I figured it was kind of like my last to like travel and learn all this stuff before I hunkered down and started my own business. But I also felt like it was important to just learn as much of the background of not only the making of these products, but kind of the selling and aging and, and all of that. So when I was traveling in France and Italy, I was kind of spying on different businesses of all types and trying to take inspiration from ones that I thought were doing things well. And when I was in France, the thing that really inspired me about all the cheese shops, there was their kind of laser focus and attention to detail and a cheese shop in France you're not going to find anything other than cheese. I feel like if you go to a cheese shop in the States, you know, it's usually a little bit of cheese, charcuterie, crackers, olive oil, vinegar, chocolate, all these kinds of other gourmet kind of specialty items. And then also oftentimes also a lot of prepared foods, whether it's sandwiches or salads or things like that. And it's a cultural thing. And there's a reason that laser-focused cheese shops work in France because people have this kind of built in appreciation that's just in their blood, literally through the millennia but that kind of simplicity of just focusing intensely on, on one idea, I found really like exciting and something that I wanted to emulate. So when I opened my own business, I really wanted to just focus in on cheese in particular. And then because of the tiny, tiny little space I found to open my first store, which was on the Lower East Side in Essex Market I literally had a hundred square feet and half of it was a refrigerator and I was like, all right, well, I literally have three feet of cheese case to merchandise cheese and so I'm going to take a gamble and just work with the American artisans that I love and see what comes of it. And luckily people have been into it.Suzy Chase: So your cheese case dictated what you were going to have?Anne Saxelby: Yeah. So I was thinking about the store and I always wanted to have a focus on American, but then once I saw the actual size, I was like, well, you know what, I'm going to do all American because there's not room to do anything else there because that's what I really want to do anyway. So let's, let's just go for it.Suzy Chase: So now you're at Chelsea Market downstairs and cheese has become the lens through which you see the world where you share what you know, and help others, now to help us you kicked off this book with the rules, for the cheese counter of which you have 12 talk a little bit about these rules and why we need them.Anne Saxelby: I was just trying to kind of demystify the cheese shopping process because I feel like shopping for cheese, if you're not like already a cheese nerd can seem a little intimidating so that's really what I wanted to get at with the first 12 rules, like support your local cheese shop. I think it's so important for people to kind of seek out a small independent retailer, if they're lucky enough to have one in their area or a farmer's market, just because those are the people who are super passionate, who are really going to be knowing the details behind the products that they're selling and supporting small business I feel like now more than ever is just so important. And then I talk about learning what the five basic styles of cheese are because when you go to a cheese counter and you see a hundred or 200 or however many different kinds of cheese, you're like, oh my God, how could I ever choose? But all cheese basically fits into like five basic categories, which are fresh, bloomy rind, natural rind, washed rind, and blue. And if you can kind of just know those basic types, you can start to identify what you like a lot easier.Suzy Chase: So I bought the five styles of cheese last weekend at your shop and okay, so number one was fresh and I got the Narragansett Mozzarella. What's fresh?Anne Saxelby: So fresh cheeses to me are cheeses that don't have a rind they're very young, they're very simple to make and they tend to be really mild in flavor. So mozzarella, fresh goat, cheese, ricotta, queso blanco, queso fresco, those to me are fresh cheeses, and they're great to start a cheese plate with because they're really light and mellow, and then you can kind of progress towards stronger flavors. They're also great to cook with. So they're great to have around because if you're using them on a cheese plate, great, but you can also put them in a salad or on a pizza or in an omelet. And so it's a really nice thing to have in your kitchen.Suzy Chase: The next is bloomy rind and I got the Kunik, is that how you pronounce it? Mini?Anne Saxelby: Yes, the dream boat bloomy rind cheese. So bloomy rind cheeses to me are cheeses that have a rind that looks like brie. So they're kind of covered by like a white fuzzy mold. And they're called bloomy rind because this white fuzzy mold literally blooms on the outside of the cheese as it ages and forms this beautiful and kind of protective rind around the cheese. So these cheeses tend to be a little bit softer, a little bit gooier, more buttery and can have kind of a mushroom flavor as well due to that bloom on the rind and the Kunik is one of my all time favorites. It's a triple cream goat, cow blend. I always tell customers behind the counter, it's kind of as close as you can get to eating goat milk ice cream without actually going there.Suzy Chase: The next one I got was natural rind, and that was the Jersey Girl Woodcock Farm.Speaker 3: And I feel like the category natural rind is cheating a little bit, cause it's lumping like so many different kinds of cheese into one group. But to me, a natural rind cheese is anything like the Jersey Girl that has kind of a natural from earthy crust or rind on the outside and that rind forms in the cave, they don't do anything special to the cheeses as it's aging to kind of influence the bacteria and the mold one way or another. They might brush the cheese and flip the cheese as it's aging, but these natural rind cheeses, they tend to be a little bit more aged maybe between, I would say like three and gosh, upwards of like two years old and they can have more intense flavors like that Jersey Girl that you got is like buttery and a little bit sharp and also kind of just earthy and beautiful and I think it's nice to have one of those on a cheese plate that's just a little bit more rustic, a little bit more aged, a little bit more intense.Suzy Chase: The next one I got was a washed rind, the Lazy Lady Farm Two Lips.Anne Saxelby: Yeah. Two Lips from Lazy Lady. So that actually, I don't know if you saw the goat on the label, but Lazy Lady is probably one of our most politically active cheese makers. She says one goat, one vote when we were talking about the election, she was talking about marching, her goats actually down to her local polling place, which would have been amazing if she actually did it. So it's a washed rind cheese, it's washed with a salt brine as it ages and so what that washing process does is that it encourages this kind of reddish orange bacteria to form on the rind and that's what gives washed rind cheeses their signature, pungent smell and pungent quality. And so washed rind cheeses tend to be pungent intense and it's always lovely to have something that's like a little bit funky to push the boundaries.Suzy Chase: The last one is blue and I got the Bayley Hazen Blue from Jasper Hill Farm.Anne Saxelby: Oh yeah. Bailey Hazan is such a classic. That's like my go-to blue whenever I need something to snack on the, at the cave or at the shop. And so blue cheeses are very easy to recognize, of course, because they've got those beautiful blue veins running through them. The mold is not injected into the cheese as many people think, but it's actually activated by oxygen. So this blue mold is put into the milk during the cheese-making process and then about a week or so after the wheels of cheese are made, the cheese maker will come and poke holes in the wheel and anywhere they poke a hole, a vein of blue will grow. And if they're extra kind of like nooks and crannies and the interior of the cheese that oxygen will find its way all in and the mold will kind of spread all throughout the middle of the cheese. And so an important thing to know about blue cheese is that they're not all created equal. Some blue cheeses are super strong and super intense and other blue cheeses are like very creamy and mild and just really kind of luscious and decadent like there's Gorgonzola Cremificato, which is a great Italian blue that's very mild and sweet and there's Cambozola, which has literally combination of Camembert and Gorgonzola and that's another very mild blue. So even if people think they're afraid of blue, I would recommend that they try some just to see, cause there's kind of a full spectrum of delicious flavor to discover there.Suzy Chase: Okay. To eat the rind or not eat the rind. That is the question.Anne Saxelby: Oh, for me, I always eat the rind. Well, unless it's wax cloth or bark, I always try it. Unless it is those three things, it is edible. It's just up to you whether or not you like the taste. So soft cheeses like Kunik, I would not miss that rind for anything. Firmer cheeses like Jersey Girl, I might nibble a little bit of the rind, but maybe it's going to be a little bit earthy and a little bit intense, but I always do try it cause I feel like it can sometimes add really delicious flavors.Suzy Chase: So I guess for the holidays, if we want to make kind of a basic cheeseboard, we should do the five basic styles of cheese?Anne Saxelby: I think that's a great place to start. Yeah. Because then you can get all of kind of these different textures, styles, flavors represented, and it's going to really give you a whole nice spectrum of cheeses and flavors to work with.Suzy Chase: So quickly tell us about your theme to cheese boards. I love this.Anne Saxelby: I was just saying there are a million different ways that you could take it when you're making a cheeseboard, like choose a country you can do an Italian, a French, a Spanish or an all American, or if you wanted to get more specific, you could even do an all Vermont or all Wisconsin or all California cheese plate. You can also do like a tour of the barnyard and pick different cheeses from all the different milk sources. You could also be really silly and do like an 80's theme cheese plate include some, I don't know, weird cheese in a can or no, I wouldn't really do that, but you know what I mean?Suzy Chase: A cheese ball!Anne Saxelby: Yeah, exactly. A cheese ball covered with nuts but I mean, there are a million different ways you could take it and I feel like that's what makes eating cheese fu.Suzy Chase: Okay. So you wrote in the book, cheddar is a noun and a verb.Anne Saxelby: That is true. So cheddar is a style of cheese, but it is also what is done to the curds during the cheese-making process that makes cheddar unique from all other cheeses.Suzy Chase: Now to my segment called Last Night's Dinner where I asked you what you had last night for dinner.Anne Saxelby: Oh my gosh strangely it involves zero dairy. That is very unusual. Actually, so I sell cheese, my husband sells meat, so we're, we've got a pretty like dairy and meat, protein, heavy diet going on. But last night we had shrimp tacos actually.Suzy Chase: Oh, did you make them?Anne Saxelby: I did. Yeah. I feel like during the pandemic we discovered the frozen food section of the supermarket more than we ever had before. And so now I always keep frozen shrimp and my freezer and frozen dumplings because those are great in a pinch. And so yeah I just did the shrimp real quick with some, with some garlic and lemon and you know, cooked some beans and made some pickled red onions and we just threw it all together.Suzy Chase: Where can we find you on the web, social media and in New York City?Anne Saxelby: So on the web SaxelbyCheese.com and we do sell copies of the book online. I will sign the books and send them out if you order them from our website and we also ship cheese nationwide. On Instagram and Twitter, we're at Saxelby Cheese. And in the real world, we are in the Chelsea Market, which is on 9th Avenue, kind of between 9th and 10th Avenue, between 15th and 16th Streets it's a great market.Suzy Chase: You can find me there downstairs too!! It's my favorite place. I'm telling you this book is a wonderful holiday gift that everyone has to get. And thank you Anne so much for coming on Cookery by the Book Podcast.Anne Saxelby: Thank you so much for having me. It was such a pleasure.Outro: Subscribe over on CookerybytheBook.com. And thanks for listening to the number one cookbook podcast, Cookery by the Book.

Book NotesMichael recommends: The Winter People by Jennifer McMahon IQ by Joe Ide Carrie recommends: Blanche on the Lam by Barbara Neely This Lovely City by Louise Hare Adam recommends: Shuri Vol. 1: The Search for the Black Panther by Nnedi Okorafor Archival Quality; written by Ivy Noelle Weir, illustrated by Steenz Bite Notes Pair Bayley Hazen Blue, a delicious blue cheese, from Vermont's own Jasper Hill Farm with Jennifer McMahon's The Winter People. Piece together the clues with Isaiah and Dodson over a bowl of New Orleans-style gumbo with a recipe found on tastesbetterfromscratch.com. Add a kick to plain old sweet tea with Lemongrass and Ginger Iced Tea. This spicy, fragrant blend of black tea, lemongrass, fresh ginger, and honey is a great match for the sophisticated and straight-talking narrator of Blanche on the Lam. The recipe appears in North Carolina chef Ashley English's book Quench. In This Lovely City, Lawrie and his friends serve a version of rum punch at their gatherings, and it sounds like the perfect fruity summer cocktail to sip while you're reading this book. You can find AtoZ World Food on the databases page of our website. “Storm” into some snacking with Mandazi, an airy doughnut flavored with coconut, cardamom, and cinnamon. You're “Shuri” to love it! Find the recipe on AtoZ World Food, available on our databases page. Accompany Archival Quality's slow-brewing mystery with a jar of Sun Tea. All you need is a clear jar, purified water, tea, and the warm summer sun! Add fresh mint, lavender, or chamomile for extra flavor. Instructions can be found on AtoZ World Food, available on our databases page.

WBZ's Jordan Rich talks with Matt Robinson of matts-meals.com about Jasper Hill Farm cheeses.

Thank you to Urban Family Brewing for letting us hang out with them! We had an awesome time. Urban Family is a whole new brewery from when it opened boasting the same great name. We talked about Andy’s journey in taking it over with Isaac, essentially rebooting the brewery. We talked beer (of course), distribution, brewing, community, and creativity. From their website: We’re a small craft brewery located in the Magnolia neighborhood of Seattle. We have an eclectic focus on creating beer and strive constantly for innovation. You may not see the same beer every time you visit but we try to utilize fresh ingredients, complex yeast strains, and interesting hop profiles. We were founded on the principles of creating something as a family. Working together to make beer that represents who we are, and what we love. We may not all be related, but family is what you make it. They did not brew the same beer twice in 2017! Furthermore, we ate cheese together. Also, Patrick is a marine biologist, he wants a centrifuge, and he hates the music you listened to in high school. Links Urban Family Brewing Urban Family Brewing on Facebook Urban Family Brewing on Twitter Urban Family Brewing on Instagram Show Notes Podcasters (Ben, Sean, Stephen, Nic the sound guy, and special beer correspondent Matthew Brady) Guests(Andy the general manager, Isaac the head brewer, Patrick the barrel manager) 4m - Same name, New Brewery 6m - Isaac, from New Belgium 11m - Magnolia 14m - Distribution 16m - A Specific Model 19m - We Brew What We Like to Drink/Didn’t Brew The Same Thing Twice in 2017! 23m - Restaurants/Beer Bars/Handle Sharing 26m - How Do You Choose Your Next Beer? 29m - Experimentation 31m - If a Beer Fails 39M - The Difference Between Sour Programs/Beer Nerds, Tune in Here 46m - Willoughby Cheese!/Jasper Hills Farm from Greensboro Bend, Vermont 48m - Hill Farmstead - One of the Best Breweries in the US? 50m - Charcuterie/Saltblade/Beer Sausage Coming Soon! (Oct 20th) 52m - Brewing Schedules/How Much Beer Does a Brewery Employee Drink? 58m - What Does a Master Brewer Drink at Home? The Answer Will Surprise You 61m - Evolution of Beer Drinking/Sours are Their Own Path 72m - Art Labels 76m - Best Music to Brew Beer to 79m - A One-Star Yelp Review 81m - Community 86m - What Does Urban Family Mean? 90m - Rising Tide/Spread the Love 92m - How Does Budweiser Help Craft Breweries? Special Acknowledgements/Mentions Chuck’s Hop Shop Skookum Brewing Cloudburst (gets mentioned constantly here, we should really go talk to those guys) New Belgium Salt Blade Jasper Hills Farm The Shambles Provvista Willoughby Cheese, washed in Urban Family’s Perpetuation Sour by Jasper Hill Farm in Greensboro Bend, Vermont, available at PCC very soon (IT WAS DELICIOUS) - Distributed by Provvista Beer Sausage done in collaboration with Salt Blade Artisan Cured Meat Makers available at the brewery on October 20th! (WE’RE POSITIVE IT WILL BE DELICIOUS) Brut Rose available Thanksgiving! (hopefully) (WE IMAGINE IT WILL BE DELICIOUS) Hashtag City #Seattle #SeattleBeer #Breweries #Beer #SourBeer #UrbanFamily #Beermaking #foeder #stinkycheese #Magnolia

Just about every cheese lover dreams about becoming a professional cheesemaker — but it takes real dedication to the craft to make that dream a reality. Matt Spiegler started out as a blogger, exploring the world of artisan cheese and writing about it as he went at his site Cheese Notes. Soon, he was making his own cheeses at home — and eventually quit his day job to intern and then work at one of the country's most esteemed cheese houses, Jasper Hill Farm. Today, he's the head cheesemaker at Churchtown Dairy, a biodynamic farm in New York's Hudson Valley, only a few miles from where Matt grew up. Plus, we taste some delicious Churchtown cheeses!

This year the American Cheese Society competition received 1,954 entries! On today's show the competition's Best in Show winners–Jasper Hill Farm and Cows Creamery–will join Diane to talk about their winning cheeses and how they got to where they are today. Cutting the Curd is powered by Simplecast

Grass-fed milk. GMO grain. Silage. Dry Hay. These are terms about animal feed many cheese lovers have heard… but what do they  really mean for cheese, animal welfare and the environment?  On this episode of Cutting the Curd, host Greg Blais talks with Jasper Hill Farm’s Mateo Kehler about what they feed their cows throughout the year and the investments they’ve made in ensuring the health of their animals and the environment.  

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

Have you ever wondered why mozzarella bubbling and stretching between pizza slices is so different from the earthy flavors of blue-veined gorgonzola? The diversity of cheeses we love are created by encouraging and manipulating the growth of specific microbes. The American Society for Microbiology is excited to explore and celebrate the roles microbes play in the production of a variety of cheeses - from milk-gathering to cheese aging. This video was streamed live from ASM headquarters in Washington, D.C., on June 10, 2014, as part of its Microbes After Hours program. Presenter's include: Dr. Rachel Dutton, Harvard UniversityAfter receiving her PhD in Microbiology from Harvard Medical School, Rachel Dutton was awarded a Bauer fellowship at Harvard University to start an independent research group. She combined her passions of microbiology and food into a research program that has the goal of using cheese as a way to understand microbial ecosystems. Cheese is home to a fascinating assortment of microbes; from bacteria, yeasts and molds, to microscopic mites. Work in the Dutton lab involves studying the microbial diversity of cheeses from around the world, and looking at how cheese microbes interact with each other to form communities. Rachel has been a speaker at events such as the World Science Festival, and regularly gives classes to the general public on the science of cheese and other fermented foods. Research from the Dutton lab has been featured in Lucky Peach Magazine, The Mind of a Chef TV series on PBS, EdibleBoston, the Boston Globe, NPR, and the New York Times. Mateo Kehler, Jasper Hill FarmsMateo Kehler started Jasper Hill Farm with his brother Andy in 2003 where they produce a wide range of cheeses from the milk of their herd of 45 Ayrshire cows. In 2008 they started a new venture, the Cellars at Jasper Hill, a 22,000 square foot underground cheese ripening facility, to lower the barriers to entry for new cheesemakers by maturing, marketing and selling cheeses, managing logistics and administration and providing technical support to local producers. The Cellars at Jasper Hill is committed to developing economic mechanisms to keep the working landscape in Vermont's Northeast Kingdom working, and delivering deliciousness is a core and principle component in this effort. Mateo lives on the farm in Greensboro, VT with his wife Angie and children Reed and Zola.

Cutting the Curd returns after a brief hiatus! This week, Anne Saxelby is joined in the studio by Diane Stemple of Jasper Hill Farm. Diane will be hosting Cutting the Curd while Anne is on maternity leave! Tune in to hear how Hurricane Sandy affected the cheese business in New York City. Bedford Cheese Shop, Saxelby Cheesemongers, and Murray’s Cheese are all located in Lower Manhattan and suffered because of the storm. Veronica Pedraza of Meadowood Farms calls in to talk about her experiences last year with Hurricane Irene in Vermont, and to talk about the Dairy Sheep Association of North America Symposium this year. What barriers do people face when starting a sheep dairy? Learn why people like sheep as a multi-purpose animal, but why sheep dairies are still suffering in the United States. This episode has been brought to you by Whole Foods. “If your parents have a cow dairy, and they’re struggling to find a way to make it viable, you can turn that into a cheese-making operation. But no one’s really inheriting sheep diary farms from their families. The infrastructure on farms that currently exist… a lot of the designs are meant for cows.” [14:00] — Veronica Pedraza on Cutting the Curd

Anne talks with Veronica Pedraza of Jasper Hill Farm about what it takes to make cheese.

On the latest episode of Cutting The Curd, Anne Saxelby is joined by Jasper Hill Farm co-founder & cheese guru Mateo Kehler. He tells the story of Jasper Hill Farm, and gives some invaluable insight into the intricacies of cheesemaking.